Ingredients
- 200g cooked turkey leftovers
- 200g pigs in blankets (cooked)
- 5 tbsp dry stuffing mix (mixed with water according to instructions) set aside 1 bunch of sage
- 2 tbsp butter
- 1 ready to roll puff pastry
- 2 tbsp cranberry sauce
- 3 tbsp Worcester sauce to brush the pastry
- Black sesame seeds to garnish
- Salt/pepper
Instructions
- Preheat your oven to 180C.
- In a bowl mix together finally chopped turkey meat
- chopped pigs in the blanket and stuffing. Season and press together with a fork to create a mince like mixture.
- Preheat your Circulon frying pan
- add butter and let it melt
- add chopped sage leaves and toss it together to infuse the butter. Add the mince mixture to the pan
- mix well for 3-4 min until all incorporated. Set aside until cooled a slightly.
- Meanwhile roll the pastry and cut the sheet into three. Spoon the cranberry sauce onto the middle of each sheet
- then spread the meat mixture down the centre of all three pieces of pastry. Then fold the sides up and over
- pinching the seam closed.
- Turn the sausage rolls over and score with a sharp knife. Cut them into your desired size and place them onto your Circulon baking tray. Glaze the sausage rolls with Worcester sauce and garnish with sesame seeds.
- Bake in the oven for 20-25 minutes
- until the pastry is crispy and brown.
- Let it cool for a few minutes and enjoy warm.
Tip: You can also freeze unbaked rolls if making in advance and be ready to serve.